Vegetarian Spaghetti Squash Casserole
A simple low carb keto friendly side dish using your extra spaghetti squash!
- ½ spaghetti squash cooked and cooled
- 1 TB olive oil
- 14 oz can diced tomatoes undrained
- 1 small zucchini chopped
- 4 oz mushrooms chopped
- 1 green onion sliced thin
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¾ cup shredded Parmesan cheese
In a small saucepan, heat oil and add mushrooms and zucchini. Cook for 3-5 minutes until mushrooms begin to release their juices. Add onion and cook for one minute, then add the diced tomatoes. Add garlic powder and Italian seasoning and stir.
Simmer for 5-7 minutes. Remove from heat.
Shred spaghetti squash into a medium bowl, pour in tomato sauce and stir. Add Parmesan cheese and mix to combine.
Transfer the spaghetti squash mixture into a 1 ½ quart casserole dish.
Bake, uncovered, for 30 minutes at 350F.
Remove from oven and allow to rest for 15 minutes before serving.
Calories: 184kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 455mg | Potassium: 558mg | Fiber: 4g | Sugar: 8g | Vitamin A: 551IU | Vitamin C: 22mg | Calcium: 282mg | Iron: 2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.